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| Saucisse | ■■■■■■■ |
Saucisse is the French word for "sausage" which are fresh and have to be cooked, like Saucisse de Porc, . . . Read More | |
| Estouffade | ■■■■■■ |
Estouffade refers to a French dish made of meat (beef, pork etc) which is cooked very slowly in sealed . . . Read More | |
| Lomo | ■■■■■■ |
Lomo (Spanish) is a filipino term for beef loin. . . . Read More | |
| Roasting | ■■■■■■ |
Roasting is a cooking method that uses dry heat, whether an open flame, oven, or other heat source. Roasting . . . Read More | |
| Buffet froid | ■■■■■■ |
Buffet froid is the French term which means "cold buffet". . . . Read More | |
| Achatine | ■■■■■ |
Achatine is a French word for land snail or Escargot that originated in Asia (China or Indonesia) which . . . Read More | |
| Bouilli | ■■■■■ |
Bouilli is a French term which means boiled, braised or stewed. It also refers to a Cajun soup made with . . . Read More | |
| Remoulade | ■■■■■ |
Remoulade is referring to a classic French sauce made by combining mayonnaise with mustard, capers and . . . Read More | |
| France | ■■■■■ |
France is renowned worldwide for its rich and diverse culinary traditions. French cuisine is often considered . . . Read More | |
| Regional Cooking in France | ■■■■■ |
Regional Cooking in France refers to the style of cooking of the various French regions with each region . . . Read More | |